Ingredients
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1 tablespoon light Olive Oil
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1 Onion
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350 g brown, green or Puy Lentils
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5 sprigs Thyme
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1 Bay Leaf
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2 Star Anise
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175 ml red wine
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2 tablespoons Red Wine Vinegar
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1 finely grated Orange Zest
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8 stems Dill
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3–4 tablespoons extra-virgin Olive Oil
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Sea Salt
Directions
We think of pulses as a humble food typical of ‘peasant cooking’, yet the taste of well-seasoned lentils is anything but impoverished. The lentils in this recipe, which are cooked with a glass of red wine (for the pot), is a grand demonstration of the potential of this type of side. They’re strongly flavoured but versatile, and suit rich meats like ox cheeks and beef shin just as well as more delicate things such as rabbit, hake, cod, turbot and vegetables like wild mushrooms and pumpkin. Like the Herb-loaded lentils, these are most satisfying when served loose and silky, so keep a little of the cooking broth and add a liberal glug of olive oil at the end.
Steps
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1
Done
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Heat the light olive oil in a medium saucepan over a gentle heat, add the onion and cook for 3–4 minutes to soften and sweeten. |
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2
Done
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Rinse the lentils in a sieve, then decant them to the saucepan along with the thyme, bay leaf and star anise. Turn the heat up and cook for 30 seconds, then make a space in the lentils and pour the red wine directly onto the base of the pan, letting it bubble and reduce a little. Pour in enough cold water to cover the lentils by 2–3 cm, then bring to a gentle simmer and cook for 20 minutes, or until the lentils are tender. There won’t be much water left by the end, which is preferable to having to drain off the flavoursome cooking liquor. Ideally there’ll be 3–4 tablespoons of liquid, which ensures the lentils are loose rather than stiff. Add a little extra water if necessary. |
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3
Done
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Once the lentils are cooked, add the red wine vinegar, orange zest, dill and a pinch of salt. Try to fish out the bay leaf and star anise (or just task your guests to do it). Taste to check the seasoning and drizzle liberally with the extra-virgin olive oil. |
